Rhubarb Salted Cooler

1. Prep the Glass

1. Take a lime wedge and run it around halfway across the rim of your highball glass.
2. Roll the moistened side lightly in a saucer of flaky sea salt to create a neat, half-rim crust.
3. Fill the glass to the brim with fresh ice cubes and set it aside.

2. Shake and Dilute

1. In a cocktail shaker, combine the rhubarb syrup, freshly squeezed lime juice, and the small pinch of fine sea salt.
2. Fill the shaker halfway with ice, seal the tin, and shake sharply for 8 to 10 seconds to chill thoroughly and dissolve the salt.

3. Build and Serve

1. Strain the shaken pink liquid through a fine-mesh strainer into your prepared highball glass over the fresh ice.
2. Slowly top with 100ml of chilled club soda to preserve the fizz.
3. Give it a gentle lift from the bottom with a bar spoon to integrate the layers without knocking out the carbonation.